Not every great wine in California comes from Napa or Sonoma or
other famous addresses in the heart of "wine country." The wine
world is getting bigger, and places like Monterey, Santa Barbara
and Mendocino that used to be vinous backwaters with only a few
decent producers have now become hot-beds of progressive wine
making with winemakers like John Lancaster and Robert Perkins
(Skylark Wine Company) exploring new possibilities outside of
"classic" California wine stylings.

Skylark is a collaboration between former Boulevard Restaurant
Wine Directors John and Rob. Together they ran the wine program at
the James Beard acclaimed San Francisco restaurant for over twelve
years. During their tenure at Boulevard, they built a close
friendship and created long-term relationships with winemakers,
vineyard managers and growers while exploring their passion for
food friendly wines at affordable price points. Their first release
was a single wine - fourteen barrels of the 2002 Rodgers Creek
Vineyard Syrah, and today they craft nearly a dozen wines from
several cool sites along California's north coast. Our COMs
offering comes from a single vineyard in the Mendocino County
appellation, part of the large North Coast AVA that spreads
northward from San Francisco Bay. Long famous for its redwood
forests, Mendocino is a world leader in certified organically-grown
grapes. There are 17,000 acres of vineyards in the County, with 25%
of them growing certified organic grapes.

The 2016 Skylark Pinot Blanc comes from the Orsi vineyard. It
was hand harvested at the end of August with two passes through the
vines, then pressed and vinified in 80% stainless and 20% neutral
oak with no malolactic fermentation. Only 800 cases produced, this
wine offers inviting aromas of roasted lemon, pear, green apple,
hazelnut and flowers with a bright and lively palate. Orchard
fruits are juicy and textured while the acidity delivers ample
freshness and focus. Savory, medium bodied, and refreshing the 2016
Skylark Pinot Blanc is as table-side versatile as it gets. Sip solo
before dinner or pair with anything from traditional brunch fare
like quiche, ham biscuits and smoked salmon, to richer seafood
dishes, pasta and boudin blanc.